I have to tell you, once I learned that the best fudge only requires 2 main ingredients – my mind was blown! I started making fudge as often as possible. I’ve done espresso fudge, root beer fudge, white chocolate caramel fudge and so many others.

But if I’m being honest, this candy fudge has got to be my absolute favorite! Two main ingredients and then as much candy and cookies that you can fit into one baking dish. That’s my kind of fudge!

What is Candy Fudge?

Fudge is a type of sugar candy. It is made by mixing sugar, butter, and milk while heating and cooling into a smooth creamy consistency. The texture is between a fondant or hard caramels.

Candy fudge is made with milk, melted candy, crushed Oreos, and M&Ms. The two main ingredients of this fudge are chocolate chips and sweetened condensed milk.

Candy Fudge Ingredients

You don’t need anything special for this candy fudge recipe. Here’s what you need:

• 24 ounces of Chocolate Bark – melted
• 1 can of Sweetened Condensed Milk – 14 ounces
• 8 Peanut Butter Cups – Store bought – or homemade, see recipe below
• 1 cup of crushed Oreo’s – mini’s
• 1/2 cup of M & M’s mini’s – more for sprinkling on top

How to Make Candy Fudge

For this delicious recipe, all you need is a microwave and a refrigerator! Follow the steps below!

Step 1 Melt the Chocolate

In a large Microwave safe bowl, melt the chocolate at 15 second intervals, until completely melted, and stir until smooth. 

Step 2 Mix Ingredients

Add the can of sweetened condensed milk, and stir until smooth.  Break the Peanut Butter Cups in half, and add to the chocolate mixture.  Add the crushed Oreo’s, and the mini M & M’s, and stir all ingredients until blended.

Step 3 Harden the Fudge

Spray an 8 X 8 pan with cooking spray, and line with Parchment paper.  If you want perfect squares, use this Webake Silicone Candy Mold. Pour the Fudge into the pan, and spread smooth and even.  Place the pan in refrigerator, overnight for best results. 

Step 4 Serve

When ready to serve, cut in small squares, serve, and Enjoy!

Homemade Peanut Butter Cups

Want to take this recipe to the next level? Try adding homemade peanut butter cups! These are super easy to make and perfect for adding to this candy fudge recipe.

How to Store Leftovers

Obviously, fudge is a little too hard to eat when it is cold. So, once it is set, you will want to put it out at room temperature to eat it. However, its only good at room temperature for 24-hours.

To store your candy fudge, you will want to put it into an airtight container. This container can be tin or plastic. Each layer of fudge should be separated by a sheet of wax paper. Store your fudge in the refrigerator. It can be stored in the refrigerator for 2 to 3 weeks.

Can You Freeze It?

Absolutely! In fact, if you want to keep your fudge longer than a few weeks, it is recommended to store it in the freezer. Place your fudge in an airtight container or a freezer bag and place it in the freezer. Fudge lasts about 3-months in the freezer.

Gift Your Fudge

One of the best benefits of making fudge is that it is super easy to make and gift. In fact, I have gifted fudge as a Christmas gift, birthday gift, and even a Valentine’s Day gift. Let’s face it; who doesn’t love to get fudge as a gift? All I do is switch up the box depending on the occasion. Check out my Amazon box picks for gifting your fudge this year:

• Christmas Box
• Valentine’s Day Box
• Birthday Style Boxes

Other Candy Fudge Recipes

If you can’t tell by my blog, I really like fudge! In fact, I have made a variety of different kinds of fudge! Here are some of my other favorite recipes:

• White Chocolate Caramel Fudge
• Espresso Fudge
• Root Beer Fudge
• White Chocolate Pineapple Fudge
• White Chocolate Cake Batter Fudge

Candy Fudge

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

How to make loaded candy fudge with only 5 ingredients.

Print

Ingredients

• 24 ounces of Chocolate Bark - melted
• 1 can of Sweetened Condensed Milk - 14 ounces
• 8 Peanut Butter Cups - Store bought - or homemade
• 1 cup of crushed Oreo's - mini's
• 1/2 cup of M & M's mini's - more for sprinkling on top

Instructions

1. In a large microwave safe bowl, melt the chocolate at 15 second intervals, until completely melted, and stir until smooth. 
2. Add the can of sweetened condensed milk, and stir until smooth. 
3. Break the Peanut Butter Cups in half, and add to the chocolate mixture. 
4. Add the crushed Oreo's, and the mini M & M's, and stir all ingredients until blended. 
5. Spray an 8 X 8 pan with cooking spray, and line with Parchment paper. 
6. Pour the fudge into the pan, and spread smooth and even. 
7. Place the pan in refrigerator for at least 30 minutes.  When ready to serve, cut in small squares, serve, and Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 175mgCarbohydrates: 75gFiber: 3gSugar: 67gProtein: 10g

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Every time I make homemade fudge, it never lasts long. And with good reason, too! This white chocolate fudge recipe is totally unique in flavor and looks so when the family sees it cooked and waiting on the counter, everyone is diving in with both hands! 

If you’re looking for a simple dessert that is going to become a household favorite, this white chocolate recipe is about to become your new best friend. Perfect for any time of year, let the fudge making begin! 

What is White Chocolate Pineapple Fudge?

It’s actually pretty much like it sounds. It’s homemade fudge make with white chocolate and pineapple that really does end up tasting like a delicious homemade upside-down pineapple cake. 

The best part is that it takes very few ingredients to make and will actually last a bit longer than cake does as far as moisture and texture go. You don’t have to worry about fudge “drying” out which is just one more reason to love this simple recipe even more. 

This recipe is very similar to my white chocolate cake batter fudge, but I traded out sprinkles for pineapples and cherries!

White Chocolate Fudge Ingredients

With just 5 simple ingredients needed, you’re going to love the ease of this easy white chocolate fudge! 

• Sweetened Condensed Milk
• Cake Mix 
• White Chocolate Chips
• Candied Pineapple 
• Maraschino Cherries

Sweetened Condensed Milk – This is one of the main ingredients that really gives this white chocolate fudge its sweetness. Make certain to use the whole can as it’s the liquid that really combines and solidifies together to create the fudge. 

Cake Mix – I use a boxed cake mix for this recipe and typically use a yellow cake mix but you can use white cake mix as well. Stay away from chocolate or other colored cake mixes as it will change the overall color and flavor of the fudge.

White Chocolate Chips – Using white chocolate chips is a simple way to get the chocolate to melt faster in the fudge since they’re such little pieces. 

Candied Pineapple – Since candied pineapple is a dried fruit, it’s perfect for this recipe because there isn’t any liquid released into the fudge. 

Maraschino Cherries – Grab a jar of maraschino cherries for this recipe. You want to make sure that the cherries are completely dry before adding them to the fudge. Also make certain that you take out the stem and cut them in half!  

How to Make White Chocolate Fudge

Once you have gathered all your ingredients you will also need to grab:

• square baking dish
• parchment paper
• medium pot
• spatula

Start by lining a 9X9 baking pan with parchment paper. 

Take the sweetened condensed milk, the cake mix, and the white chocolate chips and add them into a medium-sized pot. 

Turn on the stove and cook the ingredients over medium-high heat, whisking the entire time until smooth. 

Once smooth, fold in your candied pineapple. 

Pour the mixture into your baking pan and put the cherries all over the top. 

Allow hardening overnight before cutting into squares and enjoying! 

How to Store Fudge

To store your leftover fudge, you’ll want to add it to a container with a lid and keep it in the fridge. This way the ingredients and taste stay fresh for as long as possible.

If you find that you have a lot of fudge leftover, you can freeze it for later as well. Just make certain that you’re storing it in a freezer-proof container or bag and lay it carefully in your freezer so it doesn’t get broken up too much. Then, when you want a piece of fudge, you can open the container, pull it out, and let it thaw to enjoy! 

Other White Chocolate Recipes 

If you love white chocolate, here are a few other great recipes to consider.

• White Chocolate Caramel Fudge
• White Chocolate Puppy Chow
• White chocolate crescents
• White chocolate sauce
• White chocolate cake batter fudge

White chocolate pineapple fudge

Cook Time: 10 minutes

Total Time: 10 minutes

An easy white chocolate fudge recipe that tastes like pineapple upside down cake!

Print

Ingredients

• 1 - 14 oz can sweetened condensed milk
• 1/2 cup yellow cake mix
• 2 1/2 cup white chocolate chips
• 3/4 cup chopped candied pineapple
• 16 maraschino cherries, stems removed and cut in half, dried

Instructions

Line a 9x9 baking dish with parchment paper.

Combine the sweetened condensed milk, cake mix, and white chocolate chips into a medium pot.

Place onto medium to high heat and whisk until smooth.

Fold in the chopped pineapple.

Pour fudge into the baking dish.

Place the cherries scatted around the top.

Allow to harden overnight before cutting into 2 inch squares.

Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 94mgCarbohydrates: 40gFiber: 0gSugar: 38gProtein: 4g

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Fudge recipes

Other decadent fudge recipes to try!

Espresso Fudge

Get the Recipe

Root Beer Fudge

Get the Recipe

White chocolate caramel fudge

A white chocolate and caramel mash up that is perfectly sweet and salty!

Get the Recipe

White chocolate cake batter fudge

Get the Recipe

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Let me tell you – I LOVE a good sweet and salty combo. Like I crave a good sweet and salty dessert after dinner. It’s been something that I have loved every since I was little.

Eat dinner – find something sweet and salty. Repeat for 30 years.

None of my kids have picked up my love for the sweet and salty combo but I have hope. They are young – they don’t know what’s good for them yet.

White chocolate caramel fudge

There are a few parts to this fudge recipe – the white chocolate, the caramel and the pretzels. Together they make the ultimate sweet and salty combo. The white chocolate and caramel provide the sweet and the pretzels on top give the fudge a great salty bite.

I love an easy fudge recipe. I’ve shared a couple on the site including my espresso fudge, root beer fudge and white chocolate cake batter fudge. My espresso fudge and root beer fudge use the same base recipe – chocolate chips and sweetened condensed milk. This is also the base for this white chocolate caramel recipe. Easy peasy, fudge squeezy.

White chocolate fudge ingredients

Oh, I forgot to mention one of the best parts of this white chocolate fudge recipe. You only need 4 ingredients!

Yup. Four.

To make this fudge you will need:

• caramel chips
• white chocolate chips
• sweetened condensed milk
• pretzels

The first three ingredients can be found in most baking aisles at your grocery store. I like to use Ghirardelli caramel chips in this recipe, but any type of meltable caramel chips (or melts) will work here.

I’ve talked about it before, but you want a higher quality white chocolate for most white chocolate recipes. Ghirardelli also has a great white chocolate chip that would be perfect in this recipe.

While you’re in the baking aisle, be sure to grab a can of sweetened condensed milk. Also, find your favorite kind of pretzels in the chip aisle and you are all set to make this recipe.

How to make white chocolate caramel fudge

After you have all your ingredients you will also need to grab:

• a rectangle loaf pan
• parchment paper
• baking spray
• 2 microwave safe bowls
• spatula

The basic instructions on how to make this fudge is to melt the caramel chips in one bowl and melt the white chocolate chips in another. Add in some sweetened condensed milk to each and layer. Top with crusted pretzels.

You can either melt the caramel and white chocolate in a double boiler or int he microwave. If you melt them in the microwave, you need to do it in 30 second intervals in order to not burn any of it.

Start by melting your caramel in either the double boiler or in a microwave safe bowl. Melt until smooth and mix in some of the sweetened condensed milk. Pour it into your prepared loaf pan and place in the fridge to harden.

Do the same with the white chocolate chips, in a different bowl. Add in your sweetened condensed milk and mix well. Pour over the caramel mixture and press in your pretzels on top. Place in the fridge to set before cutting.

Tips on making this fudge

If you don’t have a double boiler, you can make one! Grab two similar sized pots and place an inch or two of water in the bottom one. Put the second one on top and use that to slowly melt your caramel and chocolate. You can also put a heat safe glass dish on top of the bottom pot as well.

You need to allow the caramel layer to harden a bit before pouring the white chocolate layer on top. Also, be sure that the melted white chocolate isn’t piping hot when you layer it on top of the caramel. This will help make two distant layers.

The more sweetened condensed milk you add to your fudge, the softer it will be. Use only as much as you need to get the desired flavor.

How to store white chocolate fudge

Once the fudge is cooled, use a sharp knife to cut it into pieces. Wipe the knife each time to to make clean cuts.

Place the cut fudge in an airtight container to keep fresh. The fudge should last up to 2 weeks in a good tight container. You can keep it in the fridge to ensure the fudge doesn’t get soft.

Other white chocolate recipes to try

If you love white chocolate like me, you have got to try these other great white chocolate recipes!

• White chocolate puppy chow
• Raspberry white chocolate muffins
• White chocolate lemon bars
• Chocolate white chocolate chip cookies
• White chocolate almond crescent rolls

White chocolate caramel fudge

Yield: 12 pieces

Prep Time: 5 minutes

Additional Time: 10 minutes

Total Time: 15 minutes

A white chocolate and caramel mash up that is perfectly sweet and salty!

Print

Ingredients

• 1 1/2 cup caramel chips (or caramel candy melts)
• 1 1/2 cup white chocolate chips
• 6-12 Tablespoons sweetened condensed milk
• 1/2 cup pretzels

Instructions

1. Grease and line a loaf pan or small baking tray, 9" x 4" or similar.
2. Place the caramel chips in a microwave-safe bowl or using a double boiler.
3. Melt the chips in a microwave, heating for 25 seconds, stirring well, and reheating as needed.
4. Stir in 3-6 Tablespoons of sweetened condensed milk, to taste.
5. Fold the mixture out into the prepared loaf pan. Use an offset spatula or the back of a spoon to smooth down this layer and place in the fridge.
6. Repeat steps with the white chocolate chips: heating, adding the sweetened condensed milk, and then smoothing over the caramel fudge layer.
7. Break the pretzels into small pieces and then press in the wet white chocolate.
8. Refrigerate for 3 hours or overnight before cutting into squares and serving.
9. Enjoy!
   

Notes

The more sweetened condensed milk you add to your fudge, the softer it will be. Use only as much as you need to get the desired flavor.

Recommended Products

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• 
  Sweetened Condensed Milk
• 
  White chocolate chips
• 
  Caramel baking chips

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 221mgCarbohydrates: 49gFiber: 0gSugar: 46gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also enjoy these other great dessert recipes:

White chocolate cake batter fudge

Espresso fudge

Root beer fudge

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It never fails – whenever I make a dessert recipe with chocolate my husband always mockingly complains “Why don’t you make more fudge?” Dude loves him some fudge. And I don’t blame him. It’s a super rich treat to that I like to enjoy every once and awhile as well.

The thing with fudge is that it’s a one bite dessert. You grab a little square and pop that bad boy right into your mouth. Over and over again. And before you know it, the fudge is gone!

And if you are looking for some disappearing fudge, this white chocolate fudge with cake batter recipe is as good as gone once it hits the plate.

White chocolate cake batter fudge

How is this fudge different than traditional fudge? Well, instead of regular chocolate or even dark chocolate, we use white chocolate here. Some fudge recipes use sweetened condensed milk as part of the base. My root beer fudge and espresso fudge recipes are examples of this.

Using sweetened condensed milk and chips make the fudge super dense and thick. This white chocolate cake batter recipe uses marshmallow fluff, heavy cream and sugar to give it a light and airy texture. The cake mix adds a fun flavor to the white chocolate fudge recipe.

White chocolate fudge ingredients

I love this recipe because the texture is perfect and the ingredients are easy to find. The most “exotic” ingredient on the list would probably be the marshmallow fluff. Even that one is fairly easy to find in most baking aisles. To make this white chocolate cake batter fudge you will need:

• white chocolate chips
• yellow cake mix
• marshmallow fluff
• sugar
• heavy cream
• butter
• sprinkles, optional

When you are purchasing your ingredients remember that the higher quality the ingredients, the better quality the fudge will taste. So for your white chocolate chips and yellow cake mix you want to buy a little better quality than you would for say white chocolate chip cookies or plain birthday cake.

You should be able to find the marshmallow fluff in the baking aisle, but if not you can buy it online or you can try your hand at homemade marshmallow fluff!

The sugar, heavy cream, butter and sprinkles round out the ingredients list and are common enough that you should have no problem finding them at any grocery store.

How to make white chocolate fudge with cake batter

After you gather your ingredients you will also need a large bowl for mixing, a pot for melting your butter, sugar and heavy cream plus an 8×8 baking dish to set the fudge. Parchment paper is highly recommended to ensure that the fudge doesn’t stick to the baking dish. You can also use foil sprayed with cooking spray.

Over a medium heat, melt your butter in your sugar and heavy cream. Bring to a slow boil and allow to cook for 3 minutes. While that is cooking you can mix together your cake mix, marshmallow fluff and chocolate chips in your large bowl. 

Pour the hot sugar mixture over the chocolate chip mixture in your large bowl. Mix until the chocolate chips have melted and are full incorporated. Add in 1/4 a cup of your sprinkles and mix until just blended. Pour the white chocolate fudge mixture into your prepared dish, top with additional sprinkles. Place in the fridge for at least 4 hours and then cut into pieces.

You can store the fudge in an airtight container for up to a week. You can also keep it in the fridge but allow it to be warm up a bit before eating.

White chocolate cake batter fudge

Print

Ingredients

• 2 cups white chocolate chips
• 1/2 cup yellow cake mix
• 7 ounce jar marshmallow fluff
• 1 cup sugar
• 3/4 cup heavy whipping cream
• 3/4 cup Unsalted Butter
• 1/4 cup sprinkles plus topping

Instructions

1. In a medium mixing bowl, add white chocolate chips, dry yellow cake mix, and marshmallow fluff. Set aside.

2. In a saucepan, combine butter, sugar, and heavy cream. Cook over medium heat, stirring often. Bring mixture to a slow boil for 3 minutes.

3. Pour hot mixture over fluff, cake mix, and white chocolate chips.

4. Beat just until chocolate chips are melted.

5. Next add 1/4 cup sprinkles. Blend until uniform throughout.

6. Pour mixture into a 8x8 pan that is lined with parchment paper. Decorate top with sprinkles.

7. Refrigerate for 4 hours.

8. Cut into bite size pieces.

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 32mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 1g

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If you loved this recipe, we would love for you to leave a review to help others!

White chocolate sauce

Starbucks white hot chocolate

White chocolate macademia cookies with toasted coconut

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Yall I’ve been blogging for over 4 years now.  When I first started I just wrote about whatever.  I didn’t have a niche and I didn’t have a plan.  I just started a blog one day and went with it.  I literally learned everything as I went.  Not that there is anything wrong with that, but it took me a long time to get here. 

To find my writing style, to find my niche, to find my love of photography.

I like to mix food with family.  I like to share a recipe and a story about our family.  I do this for two reasons.  One – I personally don’t like reading about how great a recipe is from the person who created it.  To me, you can only write how yummy something is so many times before people stop reading what you write.  I don’t want that.  I want people who come to read to have something to read.  Simple as that. 

And two – I write to remember.  I have gone back a few weeks and read things about the kids or the dogs or friends and had forgotten they happened.  I write for me.  I write to remember things that I would otherwise forget. 

And an unofficially number three – I want my pictures to tell you how great something might taste.  I want to constantly be improving my photography so that one day people actually like their phones. 

Ok, maybe not.  But you get what I mean.  I want my pictures to do the talking. 

And you’re probably wondering – why are you explaining this Kelley?  I’ll tell you.  [You asked.]  I was reading an article on Buzzfeed, one of those roundups that make you drool, and I scrolled to the end and read the comments.  I know.  I KNOW.  Never read the comments.  But I did.  And there were 3 or 4 people there complaining about what food bloggers write about.  Well, really they were complaining that they write AT ALL. 

They just wanted the damn recipe.  [Their language not mine.]

It sort of upset me a bit.  I would HATE for anyone who came to my site to think that what I write is just dribble.  Meaningless stories about kids or dogs or friends.  But then I realized that its not meaningless.  Not to me anyways.  It’s our lives.  Our ups and downs.  Our happy times and crazy chaotic times. 

And I hope to my fans and readers and blog friends turned real friends that it’s not meaningless either.  I can only be myself and write what I know.  I know our family is normal and I want other people to see that through my stories.  And I want to share yummy recipes and show that through my pictures.  So enjoy!

Root Beer Fudge

Print

Ingredients

• 2 cups of chocolate chips
• 6 ounces of sweetened condensed milk
• 1 tablespoon of root beer extract

Instructions

Line a baking dish with foil and spray the foil with cooking spray.

Melt the chocolate chips in a double boiler.

Remove from heat, add in the sweetened condensed milk and stir well.

Mix in the root beer extract.

Pour into the foil lined dish and allow to cool. (I stick mine in the fridge for about an hour)

Cut into slices and enjoy.

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If you loved this recipe, we would love for you to leave a review to help others!

• Espresso fudge
• Chocolate covered macaroon bars

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I can officially mark two things off my list – decorate the tree and have said tree fall on the kids.  The second one wasn’t on a list before it happened, but now I can mark it off the “things I didn’t want to happen but did anyways because.. kids” list.  [Which is actually a bigger list then I would like at Grant house.] 

We’ve had our tree for a few days and it had been hanging out in the garage so that it can fall and get fluffy.  [We bought a fresh tree that comes all wrapped up so we have to give it some time to find its shape.]  Every morning the kids would run out to the garage and check and see if it was magically decorated and Santa had come. 

I had to tell Ryley that Santa wasn’t coming until the tree was IN the house AND decorated.  So we asked constantly for the few days it was in the garage if it was time to decorate yet.  She even grabbed her play necklaces and draped them around the tree and declared it decorated.  [My kids might be slightly impatient when it comes to Santa.] 

Once the tree was in the house she helped drag in the tubs of decorations.  Then proceeded to start hanging ornaments on the branches.  I had to politely ask her to take them down so that I could put lights on first.  Girl was anxious to have the tree done.

I quickly put the lights on so that the kids could start decorating.  They were adding ornaments as fast as they could after I said go.  Both were on a chair and I was supervising/recovering from dragging in and adding lights to a 8 foot tree.  All of sudden someone took an ornament from someone else and they were grabbing at it and pushing at the same time.  By the time I got up to break up the ornament scuffle, one of the kids was pulling on the tree for support and one was falling off the chair and the whole thing toppled over. 

It hit the wall.  Both kids were sort of scared out under the tree, but they were fine.  No one got hurt and they spent a good portion of the morning in their rooms.  Avery ended up falling asleep in his bed and Ryley lost interest in putting the rest of the ornaments on.  My mom ended up helping us finish the tree that afternoon.

And we all learned a few things that day.  Santa doesn’t come until the tree is up and decorated.  The tree is not safe to use as support when fighting with your sibling.  And we will never have glass ornaments in our house.  Ever. 

Also?  Never put espresso fudge in reach of little hands.  I made the fudge, left it wrapped on the counter and the next morning I saw Ryley grabbing a piece.  I said “Oh no no.  You don’t need any of that.”  And she replied “But I already had two pieces momma.” and pops her THIRD piece in her mouth as she walks away.  And no, the tree falling and the fudge eating did not happen on the same day.  I would have had fudge and wine for dinner if all that happened on the same day.  Kids sure keep you on your toes! 

Espresso Fudge

Yield: 24

Print

Ingredients

• 2 cups of semi-sweet chocolate chips
• 6 oz sweetened condensed milk
• 3 tablespoons instant espresso

Instructions

Melt the chocolate in a double boiler.

Stir in the sweetened condensed milk until smooth.

Add 2.5 tablespoons of the instant espresso and stir again.

Pour into a foil lined and greased 8x8 pan.

Add the remaining .5 tablespoon of espresso to the top of the fudge.

Allow to set for at least 20 minutes in the fridge.

Remove and chop into small pieces.

Enjoy!

Notes

See example below of how I use a faux double boiler.

Nutrition Information:

Amount Per Serving: Calories: 2181Cholesterol: 58mgSodium: 256mgCarbohydrates: 311gFiber: 20gSugar: 276gProtein: 29g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Here is my faux double boiler for melting the chocolate.  Its pretty glamorous and of course I cleaned the stove before I took the picture.  [Not.]  There is about a cup or two of water in the bottom pot. 

Like this post?  You might want to check out:

• Reese’s Brownies
• Chocolate Covered Macaroon Bars
• Peppermint Mocha

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